1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup1 tablespoon chili powder0.5 teaspoon cumin2 pounds boneless beef chuck roast (trim off any visible fat before cooking)2 tablespoons finely chopped cilantro16 taco shell1 cup shredded Cheddar cheese (about 4 ounces)1 cup shredded lettuce1 cup sour cream
Stir the soup, chili powder and cumin in a 4-quart slow cooker. Add the beef and turn to coat.Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Spoon off any fat.Remove the beef from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the beef. Return the beef to the cooker. Stir the cilantro in the cooker.Spoon about 1/4 cup beef mixture into each taco shell. Top each with about 1 tablespoon cheese. Top with the lettuce and the sour cream, if desired.